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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Sofrito Recipe

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This recipe for Sofrito is from The VereeTastee Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 medium Spanish onions, cut into large chunk
3 to 4 frying or cubanelle peppers
16 to 20 cloves garlic, peeled
1 large bunch cilantro, washed
7 to 10 ajices dulces (see note below)
4 leaves of cilantro (see note below) or another bunch of cilantro
3 to 4 ripe plum tomatoes, cored and cut into chunks
1 large red bell pepper, cored, seeded and cut into large chunks
Directions:
Directions:
Chop the onion and peppers in a food processor until coarsely chopped. Add the remaining ingredients one at a time and process until smooth. The sofrito will keep in the fridge for 3 days. It can be frozen in small batches for future use.

*Ajices Dulces are tiny sweet peppers with a hint of heat. They range in color from light green and yellow to red and orange. They add freshness to the sofrito and anything you cook.

**Culantro is not cilantro. It has long leaves with tapered tips and serrated edges. For flavor, cilantro is like cilantro times ten.

 

 

 

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